Pastina Soup

small pasta in broth with blended vegetables

Makes 7 bowls · 236 kcal per serving

Ingredients

• 252 g pastina
• 35 g parmesan
• 32 g olive oil
• 216 g carrot
• 80 g celery
• 72 g onion
• 12 g garlic
• 2366 g chicken stock
• 6 g salt

Method

1. 1. Peel the carrots and onion and cut into chunks with the celery. Peel and smash the garlic.
2. 2. Cook vegetables in olive oil over medium heat 5-10 minutes or until softened.
3. 3. Add half the stock and salt; simmer 30 minutes.
4. 4. Blend the vegetable mixture with a stick blender in the pot (or cool slightly and blend in a normal blender). Then add remaining stock and bring to simmer.
5. 5. Meanwhile, cook the pastina separately according to the package.
6. 6. Combine the noodles and blended broth and finish with grated Parmesan.

Source and attribution

Adapted from Lindsay Ostrom, Pinch of Yum

Original source